Preparation:
Combine all ingredients, except bread, in a mixing bowl.
Carefully slice off the top quarter of the sourdough loaf; pull bread out of the bottom three quarters to create a hollowed out bowl. Reserve the removed bread. Be sure not to get too close to the crust, or you may have a leak later.
Fill with the dip mixture. Cover loaf with aluminum foil and refrigerate at least 2 hours. Cube the bread taken from the center of the loaf and serve with the dip, or use crackers or chips. |
